Ingredients
Scale
- 1 lb lean ground turkey
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Optional: Fresh cilantro or green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with one tablespoon of olive oil, half of the chili powder, and a pinch of salt on a large baking sheet. Spread them in a single layer to ensure even roasting. Bake for 20 to 25 minutes or until the potatoes are tender and slightly caramelized on the edges.
- While the potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until the vegetables soften. Add the ground turkey to the skillet. Use a wooden spoon to break the meat into small crumbles. Cook until the turkey is no longer pink.
- Stir in the minced garlic, remaining chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes until the garlic is fragrant and the spices coat the meat evenly. Once the sweet potatoes are finished roasting, remove them from the oven and carefully fold them into the skillet with the turkey mixture. Mix gently so the potatoes don’t mash.
- Divide the mixture evenly between four airtight meal prep containers. Allow the food to cool to room temperature before sealing the lids. Garnish with fresh cilantro or green onions if desired. Store the containers in the refrigerator for up to four days.
- Cook Time: 40 minutes